Quick Shrimp Creole
My mother made shrimp Creole when I was growing up, so I’ve carried on the family tradition. For extra kick, pass the Louisiana hot sauce. —Gina Norton, Wonder Lake, IL
Ingredients
- 3 cups uncooked instant brown rice
- 3 tablespoons canola oil
- 2 medium onions, halved and sliced
- 1 medium sweet red pepper, coarsely chopped
- 1 medium green pepper, coarsely chopped
- 1/2 cup chopped celery
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 3/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- Louisiana-style hot sauce, optional
Reviews
Good, easy to make. Needs a little more zip. Next time I'll try adding a bit of Old Bay seasoning. Wasn't crazy of the texture of the instant brown rice, either yellow rice or pasta, maybe orzo.
This was SO GOOD! Okay, I'll admit that I did make one addition - a teaspoon of creole seasoning for some kick - but other than that I made it as written. I couldn't believe how good it turned out in such a short period of time. My husband couldn't stop eating it and said if I'd make it once a week, he'd be happy. He did suggest I add some smoked sausage the next time I make it but that's just a personal preference for him.
This sounds delicious! Am going to make this evening for dinner. I’ll probably add some Creole seasoning to taste. Thanks for sharing Gina!!!
This was ok as it was, but we felt it was missing something. I ended up for one doubling it to feed my family of 6, however sticking with the original pound of shrimp and using a pound of boneless skinless chicken, since seafood can be rather expensive here in the Midwest. Then I also added about a tablespoon of Old Bay seasoning and about a teaspoon of cyanne pepper (for the recipe as is without being doubled I would use about 1 and a half teaspoons Old Bay and 1/2 teaspoons of cyanne or more our less to suit your taste) it was excellent with the added spices and even with doubling the recipe there weren't any leftovers. Thanks!